Stir cucumbers and carrots into a yogurt-and-sour-cream sauce for this raita recipe. Our Carrot and Cucumber Raita Recipe is great alongside spicy dishes.
What You Need
Original recipe yields 4 servings
1 cup plain low-fat yogurt
1/2 cup BREAKSTONE'S Sour Cream
4 carrot s, shredded
2 cucumber s, peeled, seeded and shredded
2 Tbsp. chopped fresh mint
1 tsp. minced fresh garlic
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Let's Make It
Mix yogurt and sour cream in medium bowl.
Add remaining ingredients; mix lightly. Cover.
Refrigerate several hours or until chilled.
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
Substitute 2 tsp. dried mint for the 2 Tbsp. chopped fresh mint. Crush in your hand before using to release the flavors.
Seeding the vegetables keeps the raita from becoming watery. To seed cucumbers, cut cucumbers in half lengthwise, then use a teaspoon to scoop out the seeds.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.